Gator Tail Recipe

Prepare meat

Trim any connective tissue from the alligator tail. Cut into 1 to 1 1/2-inch bite-sized chunks. Pat dry with paper towels.

Toss the chunks with kosher salt, black pepper and lemon juice. Cover and refrigerate for 15–30 minutes to allow the flavors to penetrate.

Breading setup

In a shallow bowl combine the flour, cornmeal, paprika, garlic powder, onion powder and cayenne. In a second bowl whisk the eggs with the milk to make an egg wash.

Dredge

Working in batches, dredge chilled gator chunks first in the egg wash, letting excess drip off, then thoroughly in the flour/cornmeal mixture. Press the coating onto each piece so it adheres.

Fry

Heat 3 to 4 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully add coated gator pieces in a single layer (do not overcrowd). Fry 3–5 minutes, turning once, until golden brown and the internal temperature reaches 145–150°F. Remove to a wire rack or paper towel-lined plate to drain. Keep warm while frying remaining batches.

Blacken

If blackened style is preferred instead of fried: melt the butter in a heavy skillet over medium-high heat until foamy. Toss the seasoned gator chunks with the blackening seasoning so each piece is evenly coated. Add the gator pieces to the hot skillet in a single layer and sear 2–3 minutes per side until a dark crust forms and the internal temperature reaches 145–150°F. Cook in batches to avoid steaming; wipe skillet between batches if necessary.

Make dipping sauce

In a small bowl combine mayonnaise, Creole or Dijon mustard, hot sauce and half the chopped parsley. Taste and adjust seasoning with salt, pepper or more hot sauce as desired.

Serve the fried or blackened gator tail hot with lemon wedges, remaining parsley sprinkled on top, and the dipping sauce on the side.